Who doesn’t love a good sugar cookie? But they can be such a pain to make. Rolling them out, cutting them into shapes, frosting them.
That’s for the birds.
Or the holiday season.
Either way, this tastes just like the real deal, except it’s done in half the time.
Here’s how to make it!
recipe adapted from High Heels & Grills
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 1/2 tbsp sour cream
1 1/2 tsp vanilla extract
Frosting: (Double this recipe if you’re a big fan of frosting. This makes a very thin coat.)
1/2 cup butter
2 cups powdered sugar
1 tsp food coloring of choice (I used a splash of cranberry juice for mine)
1 tsp vanilla extract
Preheat oven to 375. Spray a brownie tin and set aside.
In a large bowl, mix together flour, baking powder, and salt, set aside.
Cream together the butter and the sugar for a minimum of 3 minutes. The longer you mix it, the lighter the batter will be. (But don’t go for 10 minutes, that’s just insane.) Add in the egg until well mixed. Mix in the vanilla and sour cream.
Slowly add in the flour mixture and blend until just mixed.
Pour the mixture into the prepared brownie tin. Wetting your hands down with tap water, push down the batter until it’s evenly distributed.
Bake for 17-20 minutes until the edges become golden brown.
Let cool completely before frosting.
Mix the butter and powdered sugar together until light and fluffy. Add in the vanilla extract and food coloring.
Frost the sugar cookie bar. Enjoy!